Roasting this Winter

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We already own it, so don’t worry we’re not getting paid to promote it.

I’ve been browsing  Alice Water’s cookbook, The Art of Simple Food.  Though at first I was skeptical, I prefer cookbooks with titles like, Meat, I was won over by Waters who uses every opportunity to stress the importance of purchasing meat that is “raised with care.”  She talks about how you can purchase organic chicken direct from the farmer, at the farmers market or at your local market. She even suggests that if your local market doesn’t carry organic chicken to create demand by asking them to stock it. Alice Waters, thank you.

As I’ve always been very cavalier in my approach to cooking most any meat; I’ve realized quickly, standing next to Jake at farmers market, that cooking advice can often make or break sales. People often worry, aloud,  that grass-fed meats will be tougher, but Jake and I know that proper cooking method ensure our meat tastes its best.  So, I’ve decided to share some tips from Alice Waters;

Choose a pan slightly larger than your roast to avoid unsightly splatter in your oven and to conserve pan drippings for gravy-yum!
Heat oven to 375 degrees.
To achieve medium to rare in your roasts use the following temperature guide:
For lamb or goat take meat out at 128 degrees
For beef take meat out at 120-125 degrees

Finally, for all cuts let rest 20 minutes after removing from the oven. The meat doesn’t stop cooking when it is pulled from the oven, but as it rests the internal temperature increases for a while. If you cut that roast when you take it out of the oven the inside will be underdone and the juices will run more quickly, creating unevenly cooked, dry slices. Allowing time for rest means the juices stay in the roast and meat will be much more succulent. Enjoy!

One thought on “Roasting this Winter

  1. Great blog, Abby. When Ari Shapiro and Nina Totenberg sampled our grass finished beef on an NPR segment, they commented about how ‘beefy’ and ‘meaty’ our steaks taste. This, of course, is because our cattle take minerals into their meat straight from the grass. This is opposed to the low mineral value achieved from their grain fed counterparts.

    In order to achieve this superior flavor and nutrition quality, our free-range animals are constantly exercising (i.e., walking and grazing!), hence creating muscle tone that their feed-lot cousins are never allowed to have.

    My point is: beyond proper cooking techniques, customers should be educated that texture and flavor comes from natural, vital minerals and free-ranging. These are attributes that can’t be faked, and happy eaters can savor the authenticity in every bite!

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